I am a very fortunate man with many blessings. Not hard to look around in this world and easily see other folks who aren't as fortunate and I do my best to not forget that.
So for the in-laws family get together, I did two 'double smoked' hams. Basically you get the spiral sliced, precooked, cured and smoked hams, and warm them up in the smoker with additional seasoning (barbecue rub half and half with brown sugar) and then as the color develops (around 120 degrees F on the way to 140F where it's time to pull them), a baste with a combination of apple cider, drawn butter, brown sugar, honey, and a pinch of cinnamon. This adds a real smoked flavor plus seasoning. Cover in foil over the foil pan and leave about an inch of the baste in the bottom of the pan in a barely warmed oven until . . . it's time. Pull, slice and serve when the time is right.
I can utterly guarantee you that burnt ends from those hams was an unexpected and deeply-satisfying treat.
All the Best to All of You,
JW